New-Style Thanksgiving Potatoes with Walnut Guacamo

Name: New-Style Thanksgiving Potatoes with Walnut Guacamole a la Mode
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium baked potatoes, cooled and cut in half lengthwise; 1/4 cup Eden Organic Safflower Oil; 1/4 cup Bob's Red Mill Gluten Free Corn Flour; 1 1/2 tsp. Simply Organic Garlic N Herb Seasoning; 4 large Avocados from Mexico, peeled and finely diced; 1 14.5-oz. can Eden Organic Diced Tomatoes with Roasted Onion, drained; ⅓ cup Bob's Red Mill Walnut Baker's Pieces; 1 tsp. Simply Organic Cilantro; 1/4 tsp. Simply Organic Paprika; 1/2 tsp. Simply Organic All-Seasons Salt; 1/2 tsp. Simply Organic Veggie Pepper; ⅛ tsp. Simply Organic Cayenne

Servings: persons

4 medium baked potatoes, cooled and cut in half lengthwise
1/4 cup Eden Organic Safflower Oil
1/4 cup Bob's Red Mill Gluten Free Corn Flour
1 1/2 tsp. Simply Organic Garlic N Herb Seasoning
4 large Avocados from Mexico, peeled and finely diced
1 14.5-oz. can Eden Organic Diced Tomatoes with Roasted Onion, drained
⅓ cup Bob's Red Mill Walnut Baker's Pieces
1 tsp. Simply Organic Cilantro
1/4 tsp. Simply Organic Paprika
1/2 tsp. Simply Organic All-Seasons Salt
1/2 tsp. Simply Organic Veggie Pepper
⅛ tsp. Simply Organic Cayenne

1
Preheat oven to 400F.
2
Scoop out centers of potato halves, leaving 1/4-inch thickness near skins.
3
Liberally brush both sides of skins with oil.
4
Dust skin sides with corn flour.
5
Place in single layer, skin-sides down, on baking sheet.
6
Sprinkle insides evenly with garlic-herb seasoning.
7
Bake 15 to 20 minutes, or until golden brown.
8
Meanwhile, toss together avocados, diced tomatoes, and walnuts in large bowl.
9
Sprinkle with cilantro, paprika, seasoned salt, pepper, and cayenne,
10
and toss to coat.
11
To serve: divide avocado mixture among potato halves.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 medium baked potatoes, cooled and cut in half lengthwise, 1/4 cup Eden Organic Safflower Oil, 1/4 cup Bob's Red Mill Gluten Free Corn Flour, 1 1/2 tsp. Simply Organic Garlic N Herb Seasoning, and more.

Yes, New-Style Thanksgiving Potatoes with Walnut Guacamole a la Mode falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

New-Style Thanksgiving Potatoes with Walnut Guacamole a la Mode

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions